EGGS WITH TOMATO SAUCE
Melt three tablespoonfuls of butter. Cook in this two slices of onion, a little parsley, and a small piece of green pepper. When browned slightly add two tablespoons of flour. Cook until frothy. Add a cup of tomatoes (cooked). Stir until it boils, then strain. Put one or two tablespoonfuls of sauce in each ramequin. Break an egg over the sauce. Cook in a hot oven for five minutes, or until the egg is set. Put a little of the sauce kept hot over the eggs and serve at once.
Mrs. H. A. S.